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Dango
Mitarashi dango by denver935.jpg
Mitarashi dango
TypeSweets, Dumpling
Place of originJapan
Main ingredientsRice flour
Yaki dango being prepared
Yaki dango being prepared

Dango (団子) is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which is made after steaming glutinous rice. Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango (串団子)). Generally, dango comes under the category of wagashi, and is often served with green tea. It is eaten year-round, but the different varieties are traditionally eaten in given seasons.

Types

The many different varieties of dango are usually named after the various seasonings served on or with it.[1]

Popular dango

Various other dango

Derived terms

A common Japanese proverb "hana yori dango" (花より団子, literally, "dango rather than flowers") refers to a preference for practical things rather than aesthetics.

A hairstyle consisting of dango-like buns on either side of the head is sometimes known as odango.

Dorodango is a Japanese art form in which earth and water are molded to create a delicate, shiny sphere, resembling a billiard ball.

Vietnamese dango version

Bánh hòn is specialty dessert of Phan Thiet. The cake is made from tapioca flour, coconut, roasted peanuts, salt and sugar. When finished, it is rolled over shredded coconut and skewered like Japanese dango.

Unicode character

The Unicode emoji character 🍡 is used to resemble hanami dango. The character was introduced in October 2010.[4]

See also

References

  1. ^ Rachel (April 14, 2008). "Dango Digest: A Thorough Look at Japanese Dumplings, Part Two". theanimeblog.com. Archived from the original on 2008-09-15.
  2. ^ "Wagashi: Chadango and Minazuki". June 29, 2008. Retrieved 2009-03-28.
  3. ^ "Niku Dango - Sumo Kitchen". Sumokitchen.com. Retrieved 21 December 2017.
  4. ^ "Unicode Character 'DANGO' (U+1F361)". Fileformat.info. Retrieved 2017-03-02.